Æggekage

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Fry the bacon in a 24 cm ovenproof frying pan until crisp, then lift it out and keep it warm. Pour off all but a tablespoon of the fat.

   Mark done

2. Whisk the flour into a little of the milk to a smooth paste, then whisk in the rest of the milk, the eggs, salt and pepper.

   Mark done

3. Add the butter to the pan over LOW heat, pour in the egg mixture and leave it completely alone for 10 minutes.

   Mark done Start 10 min timer

4. Heat the grill while it cooks.

   Mark done

5. When the edges are set and only the top centimetre is still loose, slide the pan under the grill for 60 to 90 seconds until just set. Do not let it colour much.

   Mark done Start 60 sec timer

6. Lay the bacon over, scatter the tomatoes and chives.

   Mark done

7. Serve from the pan, cut in wedges, with rye bread.

   Mark done

Chef’s Tips

• Do not stir it. The whole texture depends on leaving it undisturbed.
• Low heat for the ten minutes. Anything higher browns the base before the middle sets.
• The flour is not optional — without it this is just a thick omelette.

Pairing Suggestions

• Cold beer and a snaps
• Pickled cucumber salad
• Dark rye bread and butter

Storage & Reheating

Best hot from the pan. Refrigerates 2 days and is good cold in a lunchbox, which is a common Danish use for the leftovers.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.